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Apple sauce processing technology
Apple's falling fruit and other extinct fruit will soon spoil and deteriorate if not processed. How to deal with these uneatable fruits is directly related to the economic interests of fruit farmers. Here, the apple sauce processing method is introduced for reference by fruit growers and township food processing plants. First, the apple sauce processing process Drop fruit and other fruit processing - cleaning - peeling core to go handle cut - heating softening - beating - sugar enrichment - canning - sterilization - labeling . Second, the technical operation points and matters needing attention 1, fruit drop, and other fruit processing: Apple's quality directly affects the quality and flavor of jam. In addition to rotten fruit, the fruit surface has general stains or defects, such as insect eyes, small spotted spots, and appearance mechanical damage, which have no effect on the jam. But the unfruitful little fruit of Tai Sang has astringent taste and the taste of raw apple, eliminating the need for it. In addition, the insect part and the dried cockroach should be cut off before cleaning, and the decayed part should be dug up. 2. Cleaning: Pour the treated fruit and pistachio nuts into the tank with flowing water and wash it. Pay attention to the cleaning time to be short. Wash out immediately, so as not to wash too long, soluble fruit candy acid dissolved out. 3. Peel the fruit to the handle and cut into pieces: Peel the washed apple, remove the nucleolus, remove the fruit and then cut into pieces. Note that this process must be carried out in a clean environment. The staff must follow the Food Sanitation Law. The requirements are to wear overalls, work caps and hands to wash. 4, add water, heat and soften: Pour the cut fruit into the boiling water pot (water should be as little as possible), it is best to use a stainless steel sandwich pot with steam heating, if there is no sandwich pot, use a large pot to boil, use slow fire, So as not to paste pot. Heat for 15-20 minutes, causing the apple to soften completely. 5. Beating: Beat the softened fruit pieces into a pulper with a sieve aperture of 0.7-1.0 mm. 6. Ingredients: Add fructose and citric acid to 100: 250 kilograms of fruit pieces to add 12.5 or 17.5 kilograms of sugar and 15 or 20 grams of citric acid. The acidity and sugar content of the pulp can also be adjusted according to the taste of the people in the region where the products are sold. In addition, the ingredients are first dissolved in 20% water, boiled and filtered to remove impurities in the sugar. 7. Concentration: Pour the filtered sugar into the pulp first, stir it down, heat and concentrate, and when it is concentrated to 65% solids, it can be panned. Add citric acid (with a small amount of hydration solution) before mixing and stir. If the bulk jam should be pre-preservative (ie, 0.05% sodium stannous or sorbic acid) before adding the pan, add the preservative with a small amount of water-soluble and puree. 8, canned: The best use of 250 grams of four-cap bottle. Wash the inner wall of the bottle and dry it before bottling. When the temperature of the sauce drops to 85 degrees Celsius, the bottle can be bottled, and the bottle cap should be tightened immediately after the bottle is filled. The bottle cap should also be cleaned and sterilized in advance and controlled to be clean. 9. Sterilization: The pulp shall be sterilized in boiling water for 20 minutes immediately after being bottled, then gradually cooled in 65 degrees Celsius and 45 degrees Celsius water, and finally the bottle is removed; The retention period is 1 year.